Inverted sugar syrup

Sugar syrup obtained by dissolving high-quality sugar crystals in demineralised, filtered, decolorised and sterilised water, glucose and fructose invert. The product is a high-density viscous liquid and is particularly suitable for soft-drinks, to store fruit naturally, for baked goods and confections as it improves the texture of creams and fillings and for ice-cream thanks to its low freezing point.